Sokibuni Nu Shimun (Abarabone no Shiru) Spare Rib Soup

Mrs. Yasuko Takamine

Serves: 6

• 1 lb. spareribs (fresh)
• 6 cups boiling water
• 1 pkg. nishime konbu- (1½ oz.)
• ½ lb. mustard cabbage
• 1 medium daikon
• ½ cup miso
• 1 tsp. msg
• grated ginger
• ginger juice, tabasco, salt (optional)

Have butcher cut spareribs into 1½ inch lengths. Bring to boil 6 cups of water in a pot. Add spareribs and cook for 25 minutes; skim scum and fat.

Wash konbu, tie konbu in loose knots 4 inches apart; cut between knots. Peel and slice daikon in ½ inch pieces. Add konbu, daikon, and msg. Bring to a boil and simmer for 20 minutes.

In a large saucepan, parboil mustard cabbage for 3 minutes; drain and cut into 1½ inch lengths. Add mustard cabbage and miso just before serving. Grated ginger, or ginger juice, tabasco, salt may be added to individual taste.